aromatic olive oils rosemary oil 7-10 rosemary twigs 12 tablespoons olive oil Strip needles off the stems and finely chop. Add 2 tablespoon olive oil and bring to a boil; remove from heat immediately. Let the mixture cool a bit an then add the remaining oil. Let stand for at least 4 hours. Strain into a sterile bottle.   lemon oil 2 lemons (that haven't been chemically treated) 3-4 thyme twigs 14 tablespoons olive oil Wash the lemon in hot water and peel thinly (no white pith). Cut the peel into thin strips. Strip off the thymes leaves. Bring the lemon peel and thyme leaves in 4 tablespoons oil to a boil; remove from heat immediately. Let the mixture cool a bit and then add the remaining oil. Let stand for at least 4 hours. Strain into a sterile bottle garlic in olive oil 2 bulbs young garlic 3 bay leaves 4 thyme sprigs 1 tablespoons coarsely ground black pepper approx. ½ liter (about 2 cups) very good olive oil Separate the garlic cloves but don't peel them. Put the garlic, thyme and pepper in a pot and cover with olive oil Let the mixture simmer over low heat for about 20 minutes being careful not to let the oil come to a boil. Let the oil cool and then transfer to a glass jar and cover tightly; this will keep for about a month. TIP: serve as a condiment with cold meats and vegetables. back